These wholemeal cookies, inspired by Cheah, with nori and black sesame seeds are perfect for dunking and ideal served with a cuppa! The recipe is quite simple and so much healthier with stone-milled einkorn flour, plus it's refined-sugar free, so you can feel a little less guilty having an extra slice.

320 g Einkorn berries, ground into flour

1/4 tsp Baking soda

A large pinch of sea salt

230 g Butter, softened

110 g Erythritol granules

3 Egg yolks, room-temperature

5 Nori sheets (22cmx22cm), cut into small pieces

1 Egg white, lightly whisked

40 g Black sesame seeds

Place einkorn flour, baking soda and salt in a mixing bowl. Whisk to combine. Cream butter and erythritol granules until pale and fluffy. Add in egg yolks, one at at time, beat until combined.

Sift flour mixture over butter mixture. Using a wooden spoon, stir to combine. Stir in chopped nori sheet.
Place dough on a lightly floured surface. Shape into two 25-cm logs and brush logs lightly all over with egg white. Roll in black sesame seeds to coat. Wrap in plastic wrap. Refrigerate for 2 hours or until firm.

Preheat the oven to 180C/350F. Remove the logs from the fridge and discard plastic wrap. Cut into 1cm-thick rounds. Place on trays. Bake for 12 minutes or until golden. Cool on trays for 5 minutes.

This versatile summer tart is given a sensationally sweet flavour from the homegrown tomatoes teamed with a sundried tomato paste with rosemary, capers and anchovies. This delicious tart can be served warm or cold, perfect for picnics, afternoon tea or brunches.

Einkorn Oregano Pastry

Sundried Tomato Paste

250 g Einkorn berries, ground into flour

Pinch of salt

1 tsp Oregano, finely chopped

120 g Butter, diced and chilled

2 tbsp Chilled water

600 g Cherry tomato medley

180 g Sundried tomatoes in olive oil, drained

3 Anchovies in oil, drained

1 tbsp Capers, drained

2 Garlic cloves

1 tbsp Rosemary needles

Freshly ground black pepper

To make the pastry, place einkorn flour, pinch of salt, chopped oregano in a mixing bowl. Rub chilled diced butter into the flour until the mixture resembles fine breadcrumbs. Add the chilled water. Mix until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

To make the tomato paste, drain sundried tomatoes and reserve 2 tablespoons of olive oil for later use. Place drained sundried tomatoes, anchovies, capers and garlic cloves and rosemary in a blender. Process until well combined. Season with black pepper.

Roll out pastry on a lightly floured surface to a rectangle, large enough to line a 35cm x 11cm rectangular tart pan. Line tart pan with pastry and trim the excess pastry. Use the trimmings to fill a 12cm tartlet pan. Refrigerate to rest for 30 minutes. Prick the base all over with a fork.

Line tart with baking paper and fill with pastry weights or uncooked rice. Blind bake for 15-20 minutes or until golden. Remove weights and spread the prepared tomato paste into the crust. Top with the cherry tomatoes. Season with salt and pepper and drizzle with reserved olive oil. Bake for a further 20 minutes or until base is golden.

Salty Greek feta and sweet juicy berries and grapes are a match made in heaven. This crowd-pleasing Greek inspired salad with ouzo flavoured dressing goes perfectly with any grilled meat or as a vegetarian dish with some crusty garlic bread or grilled pita.

200 g Blueberries

100 g Purple grapes

180 g Feta, roughly crumbled

Handful of mint leaves

1 tbsp Olive oil

2 tbsp White Balsamic vinegar

1 tsp Ouzo, optional

Salt & freshly ground black pepper

To make the dressing, whisk together the white balsamic vinegar, olive oil and ouzo, if using, in a screw-top jar. Taste and season with salt and pepper. Secure the lid. Shake to combine.

Place blueberries, purple grapes, and feta on serving plates. Drizzle with dressing and toss gently to combine. Garnish with mint leaves and freshely milled peppers.

A low carb bread, adapted from here and here, that looks and tastes like the real sandwich bread! You will not believe this is gluten/dairy/grain free bread and it has a crispy crust with a soft, tender crumb. The miracle in this low carb bread recipe lies in the use of psyllium powder, and there's no substitute for it. Spread some homemade onion marmalade over and enjoy! Store the rest in your fridge or freezer.

280 g Pepita, finely ground

60g Flaxseed, ground

20 g Chia seeds

100 g Psyllium powder

1 1/2 tsp Baking powder

3/4 tsp Sea salt

230 g Egg whites

85 g White balsamic vinegar

400 ml Boiling water

Preheat oven to 180C/350F. Line an 8x4-inch loaf pan. Place ground pepita, flaxseed, chia, psyllium powder, baking powder and sea salt in a large mixing bowl. Whisk everything until well combined.

In another bowl, whisk together egg whites and white balsamic vinegar. Add into the dry mixture and mix at high speed with a hand-held mixer until just combined, about 15 seconds. Gradually add in hot water and mix quickly at medium-high until just incorporated, about 20 seconds. Do not over mix the ingredients or the dough will become gummy.

Shape the mixture into a loaf and place into the prepared loaf pan. Bake for about 80 minutes. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy it with some homemade onion marmalade.

This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

200 g Dried green peas, shelled

2 Shallots, chopped

2 clove Garlic, minced

1 bunch Flat leaf parsley

1 bunch Mint leaves

1 tsp Coriander powder

1 tsp Cumin powder

1/2 tsp Turmeric powder

1 tsp Chilli powder

Sea salt to taste

1 tsp Baking soda

1-2 tbsp Coconut oil, melted

Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.